Steps

• Begin by gathering all your ingredients and tools. Carefully chop the carrots, potatoes, and onions into desired pieces. Mince the garlic cloves thoroughly. Set everything aside for smooth cooking.
• Heat olive oil in the large Dutch oven over medium-high heat. Add the beef chunks, searing them in batches to avoid overcrowding. Once browned, remove the beef from the pot and set it aside.
• In the same pot, add a bit more oil if necessary, and toss in the onions and garlic. Sauté until the onions turn translucent, then add carrots and potatoes. Cook for about 5 minutes.
• Add tomato paste to the pot, stirring to combine with the vegetables. Pour in the red wine to deglaze the pot, scraping up all the flavorful bits from the bottom.
• Return the seared beef to the pot, adding the beef broth until everything is submerged. Stir in thyme, bay leaves, and season with salt and pepper. Simmer for 2 to 2.5 hours.